Mexican Bean Salad

In my constant hunt for new things to make for dinner, I came across this recipe for a Mexican bean salad. And I knew that I had to try it {and tweak it, of course}.

I also knew that it would be the perfect pair for the blue cornbread I was dreaming of making. And it was, by all counts, perfect.

So, instead of spending a lot of time talking about why it was so good, I’m going to let you figure it out yourself. Make it, and you’ll see what I mean. And please, try to refrain from singing any songs about beans…

Yields 4-6

Mexican Bean Salad

10 minPrep Time

5 minCook Time

15 minTotal Time

Save RecipeSave Recipe


  • 1 (15-oz) can black beans, rinsed and drained
  • 1 (15-oz) can kidney beans, drained
  • 1 (15-oz) can northern beans, drained and rinsed
  • 1 1/4 cup frozen corn kernels, rinsed in cold water
  • 1 onion, chopped
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbs fresh lime juice
  • 1 tbs lemon juice
  • 2 tbs sugar
  • 1 tbs salt
  • 1 clove crushed garlic
  • 1/2 tbs ground cumin
  • 1/2 tbs ground black pepper


  1. Saute onion in small skillet until translucent, about 5 minutes.
  2. Transfer to a large bowl and combine with beans and corn.
  3. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cumin, and black pepper.
  4. Pour dressing over vegetables; mix well.
  5. Chill thoroughly, and serve cold.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, and egg free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply Mmm, that looks like a fantastic summery meal! Yum.
  2. Reply Woo! that sounds so healthy and thanks for sharing this! I want to try this soon.
  3. Reply This is delicious! Thank you for all the nightshade free recipes!
    1. Reply Glad you enjoyed it! And you are welcome. :)

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